I am obsessed with roasted carrots. When I first discovered how delicious they were, I was eating nearly an entire 5-pound bag of carrots within 24 hours. Roasted Carrots with Rosemary are crispy, sweet, and savory all at the same time, making them a wonderful side dish for almost any meal. One of my favorite ways to have roasted carrots is warm, on top of a salad.

What do you need to make Roasted Carrots with Rosemary:

Equipment:

1 cookie sheet
a vegetable peeler
a sharp knife

Time:

5 minutes active time
30-40 minutes passive time

Produce:

carrots

Pantry:

olive oil
dried rosemary
salt and pepper

roasted carrots, goat cheese, beets, sunflower seeds, and arugula

Leftover Roasted Carrots with Rosemary are absolutely delicious, but in the winter I really enjoy roasted carrots right out of the oven over spinach or arugula. These hardy greens wilt slightly with the warmth of the carrots and will gently melt goat cheese creating a wonderful mix of flavors and textures.

To start, preheat the oven to 425F. Next, you’re going to want to line a cookie sheet with parchment paper, this will make clean up way easier. I like to cut my carrots in half or thirds to create 2 to 3 inch long pieces. Next, I like to cut them into halves or quarters depending on how thick the carrots are. I don’t worry about making them all the same thickness because I enjoy having a variety of textures. The thinner ones turned out a little crispy and caramelized while the thicker ones are a little softer and juicier.

carrots with oil salt pepper and rosemary — carrots with oil salt pepper and dried rosemary

Place the cut carrots on the parchment paper and drizzle them with olive oil. Season the oiled carrots with salt, pepper, and rosemary. I think the best way to coat them is to just use your hands to rub the oil all over the carrots and then press them down into a flat single layer.

Place the carrots into the oven to cook for 35-40 minutes flipping them halfway through. I love to take them out of the oven when the edges are a little browned and crispy but the middles are still soft and sweet.

roasted carrots beets goat cheese sunflower seeds on arugula

Roasted Carrots with Rosemary are so delicious they can become the star of many dishes. Here I’ve placed the warm carrots with arugula and beets, topped with sunflower seeds and goat cheese. I finished this salad off with a shallot dressing and enjoyed a delicious and savory vegetable-forward lunch.

INSTRUCTIONS

Preheat the oven to 425F
Line a cookie sheet with parchment paper
Cut the carrots in half or thirds to create 2 to 3-inch long pieces and slice them into halves or quarters depending on how thick the carrots are.
Place the carrot pieces on the parchment paper. Drizzle with olive oil and season with salt, pepper, and rosemary.
Place carrots into the oven for 35-40 minutes, flipping them halfway through.

NOTES

There are no units in the recipe above because you make any amount desired. Keep it simple for yourself, cut up however many carrots you want to serve, drizzle olive oil, season, and cook.

Try paring roasted carrots with sauteed butter beans, black lentils, cajun salmon or French lentils with red wine.

Recipe